1 Rinse cranberries in a sieve and drain well.
2 Halve the piece of melon, remove seeds and cut flesh from the shell; reserve about 1/3 for garnish.
3 Rinse cucumber thoroughly with hot water and wipe dry. Cut 2 thick rounds and reserve for garnish. Cut remaining cucumber into chunks.
4 Extract juice from cranberries, melon and cucumber chunks in a juicer (or puree in a blender). Pour into a tall serving glass.
5 Cut the reserved melon into long, thick sticks and place in glass. Cut a slit in reserved cucumber slices and place on the glass edge. Serve immediately.